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Little duck and radicchio tarts

Name: Little duck and radicchio tarts
Yield: 6
Ingredients: 25g unsalted butter; 1 tbs olive oil; 2 red onions, thinly sliced; 2 duck breast fillets (skin on); 1 tbs brown sugar; 2 tbs good-quality balsamic vinegar, plus extra to serve; 2 cups finely shredded radicchio leaves; Six 9cm pre-baked tart cases; 1 tbs finely chopped flat-leaf parsley, to serve; Shaved parmesan, to serve

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by delicious. team

delicious. team

Oct 03, 2015

Perfect for your next dinner party or family catch-up, these tiny tarts are guaranteed to please!

25g unsalted butter
1 tbs olive oil
2 red onions, thinly sliced
2 duck breast fillets (skin on)
1 tbs brown sugar
2 tbs good-quality balsamic vinegar, plus extra to serve
2 cups finely shredded radicchio leaves
Six 9cm pre-baked tart cases
1 tbs finely chopped flat-leaf parsley, to serve
Shaved parmesan, to serve

Method

1.

Heat butter and oil in a frypan over medium-low heat. Add the onions and cook for 20-25 minutes, stirring from time to time, until soft and golden.
2.

Meanwhile, preheat the oven to 180°C.
3.

Score duck skin with a sharp knife then rub with sea salt. Heat a non-stick frypan over high heat. Add duck, skin-side down, and cook 3-4 minutes until skin starts to crisp and fat has rendered. Transfer duck, skin-side up, to a baking tray and roast for 8-10 minutes. Remove from oven and set aside to rest, then slice thinly.
4.

Add the sugar and balsamic vinegar to the onion and cook for 2–3 minutes until sticky and caramelised. Stir in the radicchio and cook for 1 minute until just wilted.
5.

When ready to serve, warm the tart cases in the oven. Fill with radicchio mixture then top with sliced duck. Sprinkle with parsley and shaved parmesan, then drizzle with extra balsamic vinegar.